Chapter VIII: Preface (8)

=Caramel ice cream.= Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze.

MAY 24

BREAKFAST
Pineapple preserves
Breakfast sausages
Flannel cakes
Rolls
Coffee

LUNCHEON
Cantaloupe
Fried smelts, Tartar sauce
English mutton chops, XX Century Club
Celery root, beet and field salad
Cottage cheese and crackers
Coffee

DINNER
Consomme aux perles de Nizam
Fillet of perch, St. Charles
Shoulder of lamb, baker's oven style
Romaine salad
Baba au rhum
Coffee

=English mutton chop, XX Century Club.= Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere. Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes.

=Cottage cheese.= Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.

=Consomme aux perles de Nizam.= Perles de Nizam is large pearl tapioca. Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.

=Fillet of perch, St. Charles.= Cut four fillets of perch and place in saute pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same saute pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all.

=Shoulder of lamb, baker's oven style.= Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked.

MAY 25

BREAKFAST
Strawberries with cream
Boiled eggs
Buttered toast
Chocolate with whipped cream

LUNCHEON
Scrambled eggs, Marseillaise
Crab meat, Louise
Corned beef hash, au gratin
Lettuce salad with French dressing
Banana cream pie
Demi tasse

DINNER
Cream soup, a l'Algerienne
Salted pecans
Sole, Colbert
Filet mignon, Cheron
Olivette potatoes
Chicory salad
Victoria punch
Assorted cakes
Coffee

=Scrambled eggs, Marseillaise.= Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner.

=Cream soup, a l'Algerienne.= Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice.

=Sole, Colbert.= Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.

=Filet mignon, Cheron.= Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in pan with butter. Place on a platter, cover with Bearnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macedoine of vegetables.

=Victoria punch.= Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

MAY 26

BREAKFAST
Preserved pears
Broiled salt mackerel with melted butter
Baked potatoes
Rolls
Coffee

LUNCHEON
Cantaloupe
Poached Eggs, Vanderbilt
Breaded veal cutlets, tomato sauce
Spaghetti in cream
Allumettes (cake)
Coffee

DINNER
Consomme aux pluches
Ripe California olives
Fillet of halibut, sauce Venitienne
Roast tame duck, apple sauce
Asparagus Hollandaise
Potatoes au gratin
Lettuce and grapefruit salad
Souffle glace
Assorted cakes
Coffee

=Poached eggs, Vanderbilt.= Make a puree of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madere.

=Breaded veal cutlets, tomato sauce.= Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.

=Spaghetti in cream.= Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water. Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.

=Consomme aux pluches.= Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consomme for thirty minutes. Add some chervil before serving.

=Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a buttered saute pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the saute pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.

=Sauce Venitienne.= Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

=Souffle glace (plain).= Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

MAY 27

BREAKFAST
Fresh raspberries with cream
Shirred eggs with bananas
Dry toast
Coffee

LUNCHEON
Eggs, presidential
Frogs' legs, Greenway
Broiled squab chicken on toast
Souffle potatoes
Hearts of romaine, Roquefort dressing
Strawberries a la mode
Lady fingers Coffee

DINNER
Creme cardinal
Radishes
Crab meat, gourmet
Small tenderloin steak, Fedora
Artichokes, sauce mousseline
Watercress, salad
Wine jelly, au Chartreuse
Assorted cakes Coffee

=Shirred eggs with bananas.= Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

=Eggs, presidential.= Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

=Frogs' legs, Greenway.= Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a saute pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

=Strawberries, a la mode.= Selected strawberries with vanilla ice cream on top.

=Raspberries, a la mode.= Prepare in the same manner as strawberries a la mode.

=Creme cardinal.= Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

=Small tenderloin steak, Fedora.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

MAY 28

BREAKFAST
Strawberry jam
Calf's liver and bacon
Baked potatoes
Rolls
Coffee

LUNCHEON
Grapefruit with chestnuts
Eggs, Columbus
Broiled pig's feet, tomato sauce
Mashed turnips
Cannelons a la creme
Demi tasse

DINNER
Consomme, profiteroles
Lyons sausage
Sand dabs, Grenobloise
Broiled chicken, Tyrolienne
Potatoes chateau
String beans in butter
Chiffonnade salad
Fresh raspberry cup
Macaroons
Coffee

=Eggs, Columbus.= Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.

=Cannelons a la creme.= Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

=Cornets a la creme.= Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

=Consomme, profiteroles.= Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consomme.

=Sand dabs, Grenobloise.= Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

=Broiled chicken, Tyrolienne.= Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve remoulade sauce separate.

MAY 29

BREAKFAST
Gooseberries with cream
Boiled eggs
Toast Melba
English breakfast tea

LUNCHEON
Assorted hors d'oeuvres
Clam broth in cups
Fried smelts, sauce Tartar
Asparagus Polonaise
Cornet a la creme
Coffee

DINNER
Potage Albert
Sardines on toast
Boiled Lake Tahoe trout, pepper sauce
Hollandaise potatoes
Shad roe, Bordelaise
Peas and carrots in cream
Lettuce and grapefruit salad
Jelly roll
Demi tasse

=Potage, Albert.= Two-thirds puree of potato soup and one-third very thick Consomme Julienne.

=Boiled lake trout, pepper sauce.= Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

=Pepper sauce.= Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

=Shad roe, Bordelaise.= Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

=Jelly roll.= One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

MAY 30

BREAKFAST
Sliced peaches with cream
Fried eggs with chives
Dry toast
Coffee

LUNCHEON
Cantaloupe
Frogs' legs saute a sec
Blood pudding, sauce Robert
Mashed potatoes
Escarole and chicory salad
Apple turnover
Demi tasse

DINNER
Consomme Venitienne
Fillet of halibut, Lilloise
Tournedos, Bayard
Jets de houblons
Potatoes a la Reine
Green corn
Hearts of romaine, egg dressing
Mousse au chocolat
Small cakes Coffee

=Fried eggs with chives.= Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

=Blood pudding, sauce Robert.= Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

=Apple turnovers.= Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaceed.

=Consomme Venitienne.= In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme. Continue boiling for two minutes.

=Fillet of halibut, Lilloise.= Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

=Tournedos, Bayard.= Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a saute pan, and saute the fillets. Dress on toast spread with foie gras. Pour over them sauce Madere, to which has been added some sliced fresh mushrooms saute in butter. Garnish with small round chicken croquettes, about one inch in diameter.

=Mousse au cafe.= Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream.

=Mousse au chocolat.= Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

MAY 31

BREAKFAST
Fresh strawberries with cream
Breakfast sausages with apple sauce
Rolls
Coffee

LUNCHEON
Canape Norway
Eggs Biarritz
English mutton chops, tavern
Camembert cheese with crackers
Coffee

DINNER
Creme Congalaise
Bass, Nicoise
Potatoes nature
Chicken saute, demi-deuil
Timbale of rice
Flageolets in butter
Alligator pear salad
Peach, Bourdaloue
Assorted cakes
Demi tasse

=Canape Norway.= Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.

=Eggs, Biarritz.= Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.

=Creme Congalaise.= Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.

=Bass, Nicoise.= Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.

=Chicken saute, demi-deuil.= Cut a spring chicken in four, season with salt and pepper, put in a saute pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.

=Timbale of rice.= Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish.

JUNE 1

BREAKFAST
Blackberry jelly
Ham and eggs
Rolls
Coffee

LUNCHEON
Little Neck clams on half shell
Consomme in cups
Cheese straws
Fried calf's brains, tomato sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Raspberries a la mode
Sponge cake Demi tasse

DINNER
Rocol soup, a la Russe
Boiled salmon, sauce diplomate
Larded tenderloin of beef, St. Martin
Green corn
Fresh Lima beans
Potatoes Marquise
Chicory salad with a chapon
Vanilla plombiere
Macaroons Coffee

=Fried calf's brains, tomato sauce.= Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.

=Boiled calf's brains.= Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.

=Rocol soup a la Russe.= In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.

=Boiled salmon, sauce diplomate.= Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate.

=Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve.

=Larded tenderloin of beef, St. Martin.= Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers saute in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.

=Potatoes Marquise.= Same as Duchesse potatoes.

JUNE 2

BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Ceylon tea

LUNCHEON
Cantaloupe
Eggs, Fedora
Lamb chops, Bradford
Sybil potatoes
String bean salad
Strawberry cream pie
Coffee

DINNER
Consomme Caroline
Ripe California olives in oil and garlic
Fillet of trout, Rachel
Roast duckling, apple sauce
Artichoke bottoms, au gratin
Fresh asparagus, Hollandaise
Escarole salad
Mousse au cafe
Demi tasse

=Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.

=Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madere, to which has been added whole fresh mushrooms saute in butter, over the chops.

=Consomme, Caroline.= Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consomme with one spoonful of boiled rice to each person.

=Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Genoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.

=Chicory salad with chapon.= Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.

JUNE 3

BREAKFAST
Preserved pears
Omelet with parsley
Rolls
Coffee

LUNCHEON
Crab legs, a la Stock
Eggs en cocotte, D'Uxelles
English rump steak, maitre d'hotel
French fried potatoes
Wax beans in butter
Sliced peaches with whipped cream
Lady fingers
Demi tasse

DINNER
Cream of green corn
Salted almonds
Ecrevisses, Lafayette
Roast leg of mutton, au jus
Mashed summer squash
Potatoes, St. Francis
Field salad
Burgundy punch
Assorted cakes
Coffee

=Crab legs, Stock.= For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.

=Eggs, D'Uxelles.= For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin.

=Omelet with parsley.= Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner.

=Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring.

=Whipped cream.= Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed.

=Sliced peaches with whipped cream.= Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side.

=Sliced bananas with whipped cream.= Prepare in the same manner as peaches.

=Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc., in the same manner as peaches.

=Berries of all kinds with whipped cream.= Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches.

=Cream of green corn.= Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot.

=Ecrevisses, Lafayette.= Ecrevisses, crawfish and crayfish are the same. Take the tails of twenty-four of the fish and put in saute pan with two ounces of butter, season with salt and pepper, and simmer for five minutes. Then add a half glass of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish.

=Mashed summer squash.= Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream.

JUNE 4

BREAKFAST
Sliced figs with cream
Bacon and eggs
Chocolate with whipped cream
Rolls

LUNCHEON
Cold eggs, Danoise
Broiled sea bass, maitre d'hotel
Breast of squab, saute in butter
Summer squash, Native Son
Potatoes saute
Watermelon
Coffee

DINNER
Consomme Japonnaise
Radishes
Shad roe, en bordure
Cucumber salad
Tenderloin of beef, Voisin
Potatoes allumette
Lettuce and alligator pear salad
Vanilla ice cream
Assorted cakes
Demi tasse

=Sliced figs with cream.= Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.

=Cold eggs, Danoise.= Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.

=Breast of squab, saute in butter.= Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.

=Summer squash, Native Son.= Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.

=Consomme Japonnaise.= Consomme aux perles de Nizam colored with yellow Breton coloring.

=Shad roe, en Bordure.= Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maitre d'hotel sauce on top, and garnish with parsley in branches and quartered lemons.

=Tenderloin of beef, Voisin.= Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sauteed in butter, and well seasoned. Serve sauce Choron separate.

=Potatoes, allumette.= Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin.

JUNE 5

BREAKFAST
Raspberry jam
Salted salmon belly, melted butter
Baked potatoes
Rolls
Coffee

LUNCHEON
Shirred eggs, Monaco
Lake Tahoe trout, meuniere
Potatoes O'Brien
Tomatoes, Mayonnaise
Cream fritters
Demi tasse

DINNER
Little Neck clams on shell
Sorrel soup, a l'eau
Salted hazelnuts
Terrapin saute, au beurre noisette
Fillet of bass, 1905
Asparagus, Hollandaise
Waldorf salad
French pastry
Coffee

=Salted salmon belly, melted butter.= Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate.

=Shirred eggs, Monaco.= Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes.

=Cream fritters.= Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate.

=Sorrel soup, a l'eau.= Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once.

JUNE 6

BREAKFAST
Strawberries with cream
Broiled mutton chops
Lyonnaise potatoes
Rolls
Coffee

LUNCHEON
Antipasto
Eggs, Belmont
Chickens' livers, au Madere
Risotto
Camembert cheese with crackers
Coffee

DINNER
Consomme Marchand
Pim olas
Fillet of sole, Mantane
Roast chicken
Corn au gratin
Stewed tomatoes
Potato croquettes
Escarole salad
Souffle glace, Pavlowa
Assorted cakes
Coffee

=Eggs, Belmont.= Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added.

=Consomme, Marchand.= Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consomme.

=Pim olas.= Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer.

=Fillet of sole, Mantane.= Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered saute pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Bearnaise sauce.

=Souffle glace, Pavlowa.= Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate.

=Souffle glace, St. Francis.= Make a souffle glace Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze.

JUNE 7

BREAKFAST
Blackberries with cream
Plain scrambled eggs
Dry toast
English breakfast tea

LUNCHEON
Cantaloupe
Baked beans, Boston style
Brown bread
Citron preserves
Kisses
Demi tasse

DINNER
Soft clam soup, Salem
California ripe olives
Boiled Tahoe trout, sauce mousseline
Potatoes nature
Cucumber salad
Vol au vent Toulouse
Stuffed capon, St. Antoine
Peas a la Francaise
Cardon a la moelle
Hearts of lettuce, French dressing
Coupe Orientale
Allumettes
Coffee

=Soft clam soup, Salem.= Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

=Boiled Tahoe trout, sauce mousseline.= Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.

=Kisses.= One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.

=Allumettes.= Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven.

=Royal icing (glace royal).= Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.

JUNE 8

BREAKFAST
Sliced peaches with cream
Chipped beef on toast
Crescents and rolls
Cocoa

LUNCHEON
Shirred eggs, Argenteuil
Sweetbreads braise, St. George
Flageolet beans, au cerfeuil
Puree of potato salad
French pastry
Coffee

DINNER
Consomme Colbert
Salted almonds
Boiled turbot, Jean Bart
Potatoes, nature
Filet mignon, Rossini
Green corn
Broiled egg plant
Hearts of romaine, Roquefort dressing
Champagne punch
Lady fingers
Demi tasse

=Chipped beef on toast.= Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.

=Shirred eggs, Argenteuil.= Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes.

=Sweetbreads braise, St. George.= Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes saute and green peppers cut like matches and sauteed in butter. Serve sauce Choron separate.

=Okra and tomatoes saute.= Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish.

=Flageolet beans, au cerfeuil.= Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes.

=Puree of potato salad.= Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with finely chopped parsley on top.

=Fillet of turbot, Jean Bart.= Place four trimmed fillets of turbot in a buttered saute pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half glass of white wine and one-half cup of water. Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to a platter, and put one pint of white wine sauce in the saute pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned.

=Green corn.= Put three gallons of water, one pint of milk, and a handful of salt on the fire and bring to a boil. Then add one dozen clean ears of green corn, bring to a boil, cover the vessel, and set to side of range for ten minutes, where it will remain at boiling heat without actually boiling. Serve on a napkin, with corn holders, and sweet butter separate.

=Champagne punch (sorbet).= One pint of water, one-half pint of champagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange. Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze. When nearly frozen add the champagne, and finish. Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet glasses.

=Broiled egg plant.= Peel an egg plant, and cut in slices three-quarters of an inch thick. Season with salt and pepper, roll in oil, and broil. Serve on a platter with a little melted butter poured over it, and garnish with parsley in branches.

JUNE 9

BREAKFAST
Cherries
Omelet with egg plant
Rolls
Coffee

LUNCHEON
Assorted hors d'oeuvres
Consomme in cups
Broiled sirloin steak, Cliff House
French fried potatoes
Baked tomatoes
Brie cheese with crackers
Coffee

DINNER
Lamb broth, Olympic Club
Salted pecans
Frogs' legs, Jerusalem
Broiled chicken, maitre d'hotel
Asparagus, Hollandaise
Potato croquettes
Alligator pear, French dressing
Meringue glacee, au chocolat
Demi tasse

=Omelet with egg plant.= Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in saute pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner.

=Broiled sirloin steak, Cliff House.= Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits. Set in oven until butter is melted.

=Baked tomatoes.= Peel four large tomatoes and place on a buttered dish. Season with salt and pepper, put small pieces of butter on top, and set in oven to bake. When done place on platter and pour tomato sauce around them, or serve with their own butter.

=Lamb broth, Olympic Club.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick. Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve.

JUNE 10

BREAKFAST
Fresh currants
Oatmeal with cream
Rolls
Coffee

LUNCHEON
California oyster cocktails
Eggs Agostini
Calf's head, vinaigrette
Boiled potatoes
Sliced bananas with whipped cream
Macaroons
Demi tasse

DINNER
Consomme Turbigo
Black bass, saute meuniere
Tenderloin of beef, Parisienne
Spinach in cream
Artichokes, sauce mousseline
Watercress salad
Plombiere a la vanille
Assorted cakes
Coffee

=Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.

=Consomme Turbigo.= Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consomme.

=Plombiere a la vanille (ice cream).= The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.

=Plombiere aux marrons.= Same as vanilla plombiere, but add some broken marrons glaces soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glace on top of each portion.

=Plombiere aux fruits.= Prepare in the same manner as for plombiere aux marrons, but use chopped mixed glace fruit instead of the marrons.

JUNE 11

BREAKFAST
Sliced fresh figs with cream
Scrambled eggs with bacon
Buttered toast
Coffee

LUNCHEON
Cantaloupe
Eggs au fondu
Broiled squab on toast
Julienne potatoes
Cold asparagus, mustard sauce
Oregon cream cheese with crackers
Demi tasse

DINNER
Cream of artichokes
Ripe olives
Fillet of flounder, Piombino
Sweetbreads braise, Montebello
Souffle potatoes
Roast chicken, au jus
Escarole and chicory salad
Souffle glace aux fraises
Assorted cakes
Coffee

=Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve hot.

=Cream of artichokes.= Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.

=Fillet of flounder, Piombino.= Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Genoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sauteed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.

=Sweetbreads braise, Montebello.= Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms. Serve sauce Bearnaise separate; or poured over the sweetbreads, as desired.

=Souffle glace aux fraises.= Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.

=Souffle glace with raspberries.= Prepare in the same manner as souffle glace aux fraises, but substitute raspberries for the strawberries.

JUNE 12

BREAKFAST
Preserved pears
Griddle cakes with honey
Coffee

LUNCHEON
Carciofini
Ecrevisses en buisson
Braised beef
Noodles
French pastry
Coffee

DINNER
Consomme Ditalini
Fillet of sole, St. Nazaire
Leg of mutton, currant jelly
String beans
Green corn
Hashed potatoes in cream
Field salad
Apricot pie
Coffee

=Braised beef.= Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.

=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in the same manner as braised beef.

=Fillet of sole, St. Nazaire.= Cook four fillets of Sole a la Normande, and garnish with a dozen fried oysters.

=Currant jelly.= Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold.

JUNE 13

BREAKFAST
Fresh strawberries with cream
Broiled veal kidneys, English style
Baked potato
Rolls
Coffee

LUNCHEON
Poached eggs, Colbert
Ombrelle d'Ostende
Potato croquettes
Celery Victor
Compote of pineapple
Sponge cake
Demi tasse

DINNER
Potage Arlequin
Ripe California olives
Pompano, Vatel
Chicken saute, Archiduc
Duchesse potatoes
Jets de houblons
Chiffonnade salad
Peach ice cream
Assorted cakes
Coffee